A fudgey, brownie-like base is swirled with rich peanut butter and chips for indulgent flourless peanut butter brownie cookies.
You know what’s one of the strangest things to watch? Someone styling food. It truly is one of the most hilarious and bizarre things to see, especially if you do it like I do.
Picture this: It’s a quiet Saturday or Sunday morning, the sun not even over the horizon, and a girl wearing Hello Kitty pyjamas, hair scraped into a pony tail, is furiously beating batter in a flour-dusted tiny kitchen. Her two-seater kitchen table is pressed up against the open front door, the only place in her small apartment that lets in enough light from exactly 8:30 a.m. to about 11 a.m.
White backdrop leaning against the open door, step stool hovering nearby, a scattering of second-hand food props lying on the couch only a few feet away. She scampers around the room, placing food, scattering small ingredients such as chocolate chips on the floordrop, adjusting and then adjusting again, until the cookie is broken in just the right spot. Swirl the peanut butter on that spoon perfectly, damnit! Click, adjust camera settings, click, check photo, repeat. The finale? The girl staring forlornly at the monstrous pile of dishes in her sink and realizing she has to deep clean her apartment. AGAIN.
Welcome to the world of food styling and blogging, at least for me. If you’re one of those stylish food bloggers who manage to look like you stepped out of a magazine while taking a carefree, perfect photo, I have no words. (But I am jealous.)
Luckily, these peanut butter brownie cookies are both rich, fudgey masterpieces and easy to style. Cookies are always fun to style, as they just sit there beautifully, letting you fiddle as much as you want. Some things, like ice cream or a towering cake, are a race against the clock. There’s nothing like a teetering slice of layer cake to get the heart racing.
Thank god for cookies. Like the name suggests, these peanut butter brownie cookies are a marriage of tender cookie texture and thick brownie batter. The little peanut butter chips mix up the texture and add to an already addictive treat. Peanut butter brownie cookies—for the days when you don’t want to decide. And how glorious that indecision is.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $3.18 (Budget breakdown below recipe)
- 1 egg
- 1 cup creamy peanut butter
- ⅓ cup brown sugar, lightly packed
- 1 tsp. baking soda
- ¼ cup cocoa powder
- ½ tsp. vanilla extract
- 1 tbsp. non-dairy (or cow's) milk
- ¾ cup peanut butter chips (such as Reese's)
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk the egg. Add in the peanut butter, brown sugar, baking soda, cocoa powder, vanilla and milk and combine well. Gently fold in peanut butter chips.
- Drop balls of dough onto prepared baking sheet, only 6 cookies to a sheet. (You will have to do two batches). Gently flatten tops with the back of a spoon.
- Bake in preheated oven for 7-9 minutes or until cookie looks slightly under-baked. This will create the brownie texture we're looking for. Let cool on baking sheet for 5 minutes, then gently transfer to a cooling rack.
Recipe adapted from Sally’s Baking Addiction.
1 egg = $0.15
1 cup creamy peanut butter = $1.00
1/3 cup brown sugar = $0.20
1 tsp. baking soda = $0.01
1/4 cup cocoa powder = $0.26
1/2 tsp. vanilla extract = $0.02
1 tbsp. non-dairy (or cow’s) milk = $0.04
3/4 cup peanut butter chips = $1.50